Our food ed Felicity’s given plain pasta a healthy make-over. Roasted butternut squash with a hint of spice, tossed together with French dressing is a speedy satisfying combo. Great for dinner tonight and lunch tomorrow.
350g butternut squash slices
1tsp ras el hanout (Morrocan spice)
1 garlic clove, crushed
1tbsp olive oil
200g semi-wholewheat tortiglioni
400g can chick peas, drained
4 pappadew peppers, quartered and drained
2tbsp coriander leaves
4 tbsp French dressing
1 Heat the oven to 220C, Gas 7. Put the butternut squash slices into a roasting tin. Season, sprinkle with Morrocan spice (we used Bart Spices Ras el Hanout), sprinkle over the garlic and drizzle with olive oil.
2 Meanwhile cook the pasta in boiling salted water for 10 mins until just tender. We used Seeds of Change pasta – healthier without being too worthy!
3 Drain the pasta, add to the roasting tin, pour in the chick peas, pappadews, coriander and French dressing. Stir to combine and serve.
www.bartspices.com/html/category.php/cmd/p/id/456/cat/13 Find out more about inspiring spices.
www.seedsofchange.co.uk/product-details.aspx?pid=6357ed04-81bd-4ffd-aeb2-563f6a1c12e0 Have you tried semi-wholewheat pasta?